Tuesday, September 11, 2012

Cherry Vanilla Compote

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Breakfast is probably my favorite meal of the day...even though I usually just grab an apple or something on my way out the door. I guess it would be more accurate to say breakfast food is my favorite. Ever. And any time of the day. I don't discriminate like that.

A friend suggested getting together for brunch a week or so ago and I've had sweet and savory breakfast combos floating through my mind pretty much every day. Let's just say, I need to start getting up earlier if I'm going to eat everything I'm planning on making!

And everyone knows that any good breakfast food...waffles, croissants, birthday cake...has to be accompanied by a flavorful syrup of sorts. I opted for a compote here, which is basically a syrup made even more amazing by packing it with chopped fruit. I think that means it's healthy. You can go ahead and quote me on that.

Cherry Vanilla Compote [click to print]
makes about 2-1/2 cups
  • 1/2 c. sugar
  • 1 T. cornstarch
  • 1/2 c. water
  • 1 T. lemon juice
  • 3 c. dark cherries (pitted and halved; keep juice if using frozen!)
  • 2 tsp. vanilla extract
1) In large saucepan, whisk together sugar and cornstarch. Add water and lemon juice. Stir over medium-low heat until sugar is dissolved. Bring mixture to a boil and continue heating about 2-3 minutes or between 170-180 F.

2) Stir in cherries and bring back to a boil. Continue boiling about 3 minutes or until cherries are just softened. Remove from heat and stir in vanilla.  Let cool and smother waffles, ice cream or test out a Dark Cherry Truffle Cake (coming soon)!

Source: Adapted from A World of Cake and Closet Cooking

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